"Healthified" Oatmeal-Raisin Cookies

37% less fat • 33% less sat fat • 25% fewer calories than the original recipe—see the comparison. Nature’s sweetness shines through in a cookie updated with whole wheat flour and shorted on shortening.

"Healthified" Oatmeal-Raisin Cookies

LiveBetterAmericaRecipe by LiveBetterAmerica

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1 hour 20 minutes

1 hour 20 minutes

3 dozen cookies

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Nutrition Info

  • 1 Cookie
  • 120
  • 4 1/2g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 110mg
  • 19g
    (Dietary Fiber 1g, Sugars 10g)
  • 2g
  • Percent Daily Value*
  • 4%
  • 0%
  • 0%
  • 4%
  • Exchanges
  • 1
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • *To toast the pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

  • What is "Healthified"?

    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

  • Substitution

    Don't have any buttermilk? To substitute, place 1 teaspoon vinegar in a 1 cup glass measuring cup; add fat-free (skim) milk to measure 1/3 cup. Let stand 5 minutes.

  • Success

    Flattening the cookies slightly helps the cookies bake more evenly.

Ingredients

  • 3/4  cup no-trans-fat 68% vegetable oil spread stick, softened
  • 3/4  cup packed brown sugar
  • 1/2  cup granulated sugar
  • 1/3  cup buttermilk
  • 2  egg whites
  • 2  teaspoons vanilla
  • 2  cups Gold Medal® whole wheat flour
  • 1 1/2  teaspoons ground cinnamon
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 2  cups old-fashioned oats
  • 1  cup raisins
  • 1/3  cup chopped pecans or walnuts, toasted*

Directions

  1. 1Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
  2. 2On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
  3. 3Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.

Categories: Course, Desserts

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